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Spanish Rice Bake

It's a casserole
Print Recipe
Course Main Course

Ingredients
  

Chicken

  • 1 whole chicken cut into parts
  • 1 Tbs salt
  • 1 Tbs Garlic powder
  • 1 tsp Ancho
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1/2 tsp Cayenne
  • Black pepper
  • 1/4 cup olive oil

Rice mix

  • 1 package Aidell's andouille sausage two sliced, two minced
  • 3 cups Rice rinsed
  • 1 yellow onion chopped
  • 1 head garlic minced
  • 2 Bell peppers any color, finely chopped
  • 1 serrano pepper minced, optional
  • 1 box Pomi finely chopped tomatoes
  • 2 cups chicken stock
  • Olive oil
  • Cotija optional, for serving
  • Cilantro chopped. optional, for serving

Instructions
 

  • Cut chicken into thighs, drumsticks, wings, and half-breasts.
  • Place all spices and oil into a large bowl, add chicken to bowl and combine. Set aside while prepping other ingredients.
  • Grease a large baking dish with olive oil to coat, then add rinsed rice.
  • Chop onions, peppers, garlic, andouille.
  • In a large pan with olive oil, sear chicken about 2-3 min per side twice to brown. Set chicken aside.
  • Cook sliced andouille in same pan, set aside.
  • Add onions, garlic, bell pepper, and serrano to pan to soften. Partway through cooking, add chopped andouille.
  • Add box of tomatoes and chicken stock, plus salt to taste. Heat through. Add sliced sausage back into the mix.
  • Pour pepper mix evenly over rice in baking dish.
  • Arrange chicken on top of the rice mixture.
  • Cover with foil and bake 45 min at 425ยบ. Uncover and bake another 10 min.
  • Remove from oven, set chicken aside, and stir rice thoroughly to fluff.
  • Serve with cheese and cilantro.